Anjali Arora
Some days, nothing occupies your thoughts quite like memories. For me, it’s the smell of onion and celery sautéing in a pan on Thanksgiving morning. That aroma always takes me back to my childhood, to my mom making stuffing for the turkey.
It was a smell of comfort, even when I didn’t appreciate the dish itself. It’s funny how certain scents can instantly transport us back in time, offering that warm, familiar feeling of love.
This is why I’ve chosen to make snickerdoodle cookies today. While I didn’t grow up with this cookie, I’m creating new memories with my son. He’s away at college now, and I love sending him homemade goodies, like these snickerdoodles.
They’re my way of sending love and comfort from afar, hoping that, when he’s stressed or homesick, he can take a bite and feel the warmth of home. One day, I hope he’ll smile and say, “Remember when you sent me those cookies at school? Those were great!”
This is a simple yet nostalgic cookie, combining cinnamon, sugar, and just a few basic ingredients to create something classic and comforting. To make it even more special, I’ve paired these snickerdoodles with a Cherry Gin Sour.
The tart, refreshing cherry gin sour adds a sophisticated touch that contrasts beautifully with the warm, cinnamon-sugar cookies. You could also try them alongside a Keto Carrot Cake for a festive dessert spread that blends tradition with a modern twist. It’s the perfect way to elevate this homemade treat, balancing the sweetness with a vibrant, citrusy kick.
Why I Love This Recipe?
- Classic Comfort: These cookies are a timeless favorite, blending cinnamon and sugar into a soft, chewy treat that reminds you of home.
- Easy to Make: The steps are straightforward, making this a great recipe for beginner bakers or anyone who enjoys simple, delicious treats.
- Great for Mail or Travel: Snickerdoodles are perfect for sending to loved ones, and they hold up well during shipping.
- Perfect for Any Occasion: Whether it’s a holiday, a special occasion, or just a little gift to brighten someone’s day, snickerdoodles are always a hit.
- Personal Tradition: Creating this recipe is now part of a new family tradition, making memories with each batch I bake.
These snickerdoodles totally lived up to the name—soft, cinnamon-sugary, and full of that cozy homemade magic. My kids helped roll them in sugar and we made such a fun afternoon out of it. They taste just like the ones my grandma used to bake. Definitely a memory maker!
— Amanda Lewis, Pennsylvania
Memory Making Snickerdoodles Recipe
These soft and chewy snickerdoodles are full of cinnamon-sugar goodness and a perfect cookie for making memories. They’re simple to make, store well, and are perfect for mailing to friends and family.
Equipment:
- Mixing bowls
- Electric mixer or hand mixer
- Parchment paper or cookie sheets
- Spatula or spoon
- Plastic wrap (for chilling)
- Wire rack (for cooling)
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup vegetable shortening
- 1 3/4 cup sugar, divided
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- Additional granulated sugar for rolling
Instructions:
Step 1: Mix Dry Ingredients: In a bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.
Step 2: Cream Butter & Shortening: In a mixing bowl, cream together butter and shortening until creamy.
Step 3: Add Sugar: Gradually add 1 1/2 cups of sugar to the mixture, beating for about 2 minutes until fluffy.
Step 4: Add Wet Ingredients: Beat in the eggs, one at a time, and then add vanilla extract.
Step 5: Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, blending until just combined (don’t overmix!).
Step 6: Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 8 hours or overnight for best results.
Step 7: Preheat Oven & Shape Dough: Preheat your oven to 350°F (175°C). Butter or line your cookie sheets with parchment paper. Divide the dough into four equal portions and roll each into a log. Slice each log into 12 pieces, then shape each piece into a small ball.
Step 8: Cinnamon Sugar Roll: In a small bowl, mix the remaining sugar and cinnamon. Roll each dough ball into the cinnamon-sugar mixture.
Step 9: Bake: Place the balls on the cookie sheet, spaced 3 inches apart. Bake for 10-12 minutes until slightly browned. Let cool for 5 minutes before transferring to a wire rack.
Memory Making Snickerdoodles Recipe
Ingredients
Equipment
Method
- Mix Dry Ingredients: In a bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.
- Cream Butter & Shortening: In a mixing bowl, cream together butter and shortening until creamy.
- Add Sugar: Gradually add 1 1/2 cups of sugar to the mixture, beating for about 2 minutes until fluffy.
- Add Sugar: Gradually add 1 1/2 cups of sugar to the mixture, beating for about 2 minutes until fluffy.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, blending until just combined (don’t overmix!).
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 8 hours or overnight for best results.
- Preheat Oven & Shape Dough: Preheat your oven to 350°F (175°C). Butter or line your cookie sheets with parchment paper. Divide the dough into four equal portions and roll each into a log. Slice each log into 12 pieces, then shape each piece into a small ball.
- Cinnamon Sugar Roll: In a small bowl, mix the remaining sugar and cinnamon. Roll each dough ball into the cinnamon-sugar mixture.
- Bake: Place the balls on the cookie sheet, spaced 3 inches apart. Bake for 10-12 minutes until slightly browned. Let cool for 5 minutes before transferring to a wire rack.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to refrigerate the dough. (The cookies spread out too much! Chill the dough for the perfect texture.)
- DUMPED too much cinnamon-sugar on the dough balls. (The cookies were too sweet! Roll them lightly in sugar for just the right touch.)
- OVER-BAKED the cookies. (I wanted them crispy, but they were dry! Check at 10 minutes and stop when they’re lightly golden.)
- MIXED the dough too much. (The cookies were tough! Mix until combined don’t overwork the dough.)
Helpful Tips For Snickerdoodle Perfection!
- Use Room Temperature Ingredients: Let your butter and shortening come to room temperature before mixing. This helps them cream together more smoothly, resulting in a lighter and fluffier dough.
- Don’t Overmix: Once the dry ingredients are added, mix just until incorporated. Overmixing can lead to dense cookies, and we’re aiming for soft, chewy ones with the perfect texture.
- Chill the Dough: For the best texture, refrigerate the dough for at least 8 hours or overnight. This allows the dough to firm up, resulting in cookies that hold their shape and don’t spread too much during baking.
- Use a Cookie Scoop: For consistent-sized cookies, use a cookie scoop to portion out the dough. This ensures even baking and a uniform look, making your cookies more professional.
- Adjust Sugar Coating: When rolling the dough in cinnamon-sugar, don’t go overboard a light dusting is all you need to give the cookies that signature snickerdoodle flavor without overwhelming them.
- Oven Temperature Variations: Not all ovens heat the same, so check your cookies a minute or two before the recommended time. You want them to be golden on the edges, soft in the center.
- Consider Adding a Dash of Spice: For a deeper flavor, add a pinch of nutmeg or a small amount of allspice to the cinnamon-sugar mix. It’ll add a subtle complexity to the cookies.
- Store Them Properly: If you have leftovers, store them in an airtight container at room temperature. They stay soft for up to a week though they likely won’t last that long!
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.